Spinach Strawberry Salad: A Delicious Twist with Balsamic Poppy Seed Dressing
Enjoy a refreshing Spinach Strawberry Salad with Balsamic Poppy Seed Dressing, a delightful blend of flavors and textures.
Equipment
- Oven
- Baking sheet
- Mixing bowl
- whisk
- Cutting Board
Ingredients
For the Strawberry Spinach Salad
- ¾ cup raw pecans
- ½ small red onion very thinly sliced
- 10 ounces fresh baby spinach I also love a 50/50 arugula and spinach blend
- 1 quart strawberries hulled and quartered (about 1 pound)
- ¾ cup crumbled feta cheese buy the block-style feta, not pre-crumbled; the texture is much better
For the Poppy seed Dressing
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons poppy seeds
- 1 ½ tablespoons honey
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
Preparation
- Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half.
- Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.
- In a small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients until well combined.
- Place the spinach in a large serving bowl. Add the strawberries.
- Drain the red onion and add it to the salad. Drizzle about half of the dressing over the salad and toss to coat the leaves.
- Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
Notes
For a variation, try adding arugula for a peppery twist or other nuts of your choice.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 17mgFiber: 4gSugar: 10g
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